Pulled Barbecue Chicken Burrito Bowl
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season chicken with chili powder. Add to slow cooker; top with barbecue sauce. Cook on High for 2 hours or Low for 4 hours until chicken is very tender and internal temperature reaches 165°F (74°C). Shred chicken with two forks; toss with any remaining cooking liquid.
Divide cooked rice among 4 Top evenly with chicken, lettuce, black beans and corn kernels.
Top each bowl with dollop of salsa and guacamole. Sprinkle with cilantro.
Pulled chicken can be made ahead for easy dinner prep. Let cool and refrigerate in airtight container for up to three days or freeze for up to 3 months.